It seems as if every area of South America has a version of nut sponge cake. As a matter-of-fact, it is also a very popular dessert throughout Europe as well. What I like best about this version from Columbia is the fact the cake is layered with fresh raspberry preserves. The natural taste of the almonds (which make up the cake) and the raspberries is a perfect culinary marriage of tastes.
Ingredients needed to make Raspberry Almond Sponge Cake (makes 1 cake):
- 7 Tbs. butter, softened
- 1/3 cup powdered sugar
- 4 eggs, separated
- 1/3 cup ground almonds
- 1/3 cup flour
- 2 tsp. cream of tartar
- 1 tsp. baking soda
- ½ cup raspberry preserves
- Pre-heat oven to 350. Line the bottoms of 2 8-inch cake pans with parchment paper.
- In a large bowl whisk the butter and powdered sugar until light. Whisk in the egg yolks and almonds.
- Stir in the flour, cream of tartar and baking soda.
- In a medium bowl whisk the egg whites until stiff peaks form. Fold into the batter.
- Divide the batter among the 2 prepared cake pans and even out.
- Place in the oven and bake 20 minutes or until a tester comes out clean.
- Remove from the oven and let cool in pan 10 minute.
- Remove from the pans and cool on a rack.
- Spread the top of one of the cakes with the raspberry preserves and place the second cake atop.
- Place in the refrigerator until ready to serve.
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